砵仔糕【現磨米漿】超詳細做法 Pat Chai Red Bean Pudding

糕點的食材越簡單，越凸顯原材料的重要性，砵仔糕是一種傳統粵式糕點，吃的時候才把砵仔糕從小砵倒出來，以竹籤穿起來吃。很久以前做過的沾米粉版本，需要的器材比較簡單，雖然口感不錯，但一直無法解開糕體裂開的疑問，果然有些事情還得從基礎開始，從原材料開始試驗，由選米、米水的比例，糖水溫度、蒸的溫度、蒸的時間，配方和做法不斷改進， 我終於找到答案～

中國種植的籼米(長米)，最適合製作砵仔糕存放 2 年以上舊籼米，可不加入澄粉，也能做出Ｑ軟爽彈的口感。傳統用石磨米漿，過程很慢長也要很大的力氣，使用高效能的調理機，可在短時間 (2分鐘) 打成米漿，米漿不會過熱被燙熟，是現代化工具的優勢。

食材只有，米、水、紅糖。砵仔糕很率直，米負責質感香、軟、Q，而糖則擔當調味的作用，糖的味道就是砵仔糕的味道。若糖沒有甘蔗味，做好的砵仔糕就只有死甜。選擇用純蔗汁煉製的蔗糖，甘蔗香味才不會被米漿稀釋，我用增城片糖＋沖繩黑糖。增城片糖從甘蔗汁熬煮蒸發凝固成糖磚，甘蔗味濃郁。而黑糖的煉糖溫度較紅糖高，焦糖香味更濃郁，色澤較深，可讓砵仔糕顏色更好看，黑糖容易上火，只加入少許添色，沒有可全用紅糖。若用黃片糖（白糖加色素及糖蜜），形似但沒有甘蔗香。　

現在好吃的砵仔糕真的不多了，總令我懷念聯和墟阿婆的米磨砵仔糕，每天中午開始賣，賣完就要等明天了。

【材料】（可製作18個砵仔糕 ）

• 中國舊籼米 Indica Rice or Long Grain Rice  200 g (最好用存放 2 年以上)
• 泡米清水 Water for Soaking Rice 200 g
• 增城蔗片糖 Brown Sugar Block  100 g
• 沖繩黑糖 Black Sugar from Okinawa 20 g
• 煮糖清水 Water for Dissolving Sugar 260 ml
• 紅豆 Red Adzuki Bean 50 g

秈米／籼米亦稱絲苗米（港澳）或在來米（台灣）

蜜漬紅豆 https://www.beanpanda.com/144459

【鍋蒸♦做法】

1.  制作前一天，量度需要的米重量，加入同等重量的清水，送入冰箱冷藏一夜，讓米粒充份吸收水份膨脹

2. 鍋裡加入熱水，蒸籠上排好砵仔糕碗，加蓋中火蒸 10 分鐘

3. 從冰箱取出泡發的籼米，連同浸泡的水一起打成米漿，先用低速30秒打碎米粒，再轉成最高速 1 分 30 秒，打成柔順細緻，無米渣的米漿 

4. 熬煮糖水，紅片糖及點糖放入鍋裡，加入熱水，中火加熱煮至糖完全溶化，撈起浮沫雜質，糖水的溫度也會影響糕體的質感，煮至沸騰的糖水，轉移至不同的容器    每次約降溫 10°C，降溫至 80~85°C 之間

5. 米漿過篩一次，一邊輕輕攪拌，一邊加入 80°C 糖水。成為米漿濃厚，絲滑流動性強，倒回攪拌杯混合黏在杯壁的米漿，用網篩過濾 2 次，倒入砵仔糕碗前   必須攪拌均勻，砵仔糕碗充份加熱，起蓋，快速放入蜜漬紅豆，做法參考影片「紅豆餡」 

6. 快速倒入米漿，加蓋小火蒸 1 小時，我的電陶爐設定 400W 火力

7.  蒸過後模具表面會產生一層水氣，分隔米漿與容器，當米漿倒入溫熱的模具迅速凝固，不用掃油，糕體熟透後便會自動脫離，若不能順利脫膜，表示碗未足夠預熱，糕體未熟透或米與水比例不對

8. 糕體加熱時膨脹，熟透後中間會形成肚臍狀，這少許凹陷表示米漿，加熱時曾經膨脹，之後冷卻收縮，在糕體與碗壁劃一圈，便能輕易脫模，冷藏後會變得更硬，蒸糕的時間也影響硬度，蒸的時間不夠，未熟的糕體黏模，可以放回去延長蒸的時間

【蒸烤爐♦做法】

1.　無論用甚麼蒸具，盛載砵仔糕的模具，必須預先充份加熱

2.　準備米漿的步驟與上面相同

3.　100°C預熱10分鐘，蒸爐體積大，溫度流失快，入蒸爐時溫度必須設定 100°C，若低溫入爐 60°C，糕體無法即時凝固，導致沉澱，水和澱粉分離，攪拌均勻後，提升至100°Ｃ可解決 

4.　100°C蒸 1 小時，蒸烤爐的蒸氣壓力更均勻，肚臍狀的凹陷更明顯

【小叮嚀】

• 蜜漬紅豆要煮至稍微裂開，才會浮起來。否則會沉在碗底
• 糖水溫度 ～100°Ｃ糖水燙熟米漿口感硬實，低於70°Ｃ口感太軟沒Ｑ彈感。55°Ｃ糖水，蒸多久都是軟軟的
• 若糕體蒸熟後裂開，米水比例需要再調整
• 若蒸熟後表面扁平，表示入爐時溫度不夠高或米與水的比例不對

粘米粉版本 https://www.beanpanda.com/67035

The simpler the ingredients of the pastry, the more the importance of the raw materials is highlighted. Steamed rice cake is a traditional Cantonese dessert that is served by flipping it out of its small mold and eating it on a bamboo skewer. Long ago, I made a version using glutinous rice flour, which required simpler equipment. Although it had a good texture, I could never solve the mystery of why the cake would crack. It turns out that some things need to start from the basics, experimenting with the raw materials, including the selection of rice, the ratio of rice to water, the temperature of the syrup, the steaming temperature, and duration. After continually improving the recipe and the method, I finally found the answer!

The indica rice (long grain) grown in China is most suitable for making steamed rice cakes that can be stored for over 2 years; old indica rice can be used without adding tapioca flour and still achieve a chewy and refreshing texture. Traditionally, rice milk is made using stone mills, which is a slow process that requires a lot of effort. However, with high-efficiency blenders, rice milk can be made in a short time (2 minutes) without overheating and cooking the rice, showcasing the advantages of modern tools.

The ingredients are simple: rice, water, and brown sugar. Put chai ko is quite straightforward; the rice contributes to its fragrant, soft, and chewy texture, while the sugar plays a role in flavoring—the taste of the sugar is essentially the taste of the put chai ko. If the sugar lacks the flavor of cane, the finished put chai ko will only taste overwhelmingly sweet. Choosing pure cane juice refined sugar ensures the rich cane aroma is not diluted by the rice batter; I use Zengcheng pian sugar and Okinawa black sugar. Zengcheng pian sugar is made by boiling down cane juice until it evaporates and solidifies into sugar bricks, resulting in a rich cane flavor. Black sugar, on the other hand, is refined at a higher temperature than brown sugar, giving it a more intense caramel aroma and a deeper color, which enhances the appearance of the put chai ko. Black sugar can be quite heating, so only a small amount is added for color; the rest can be all brown sugar. If using yellow pian sugar (white sugar with coloring and molasses), it resembles the original but lacks the cane aroma.

The delicious bowl cake is really hard to find these days, and it always makes me nostalgic for the rice-milled bowl cakes from the old lady at Luen Wo Market, which started selling at noon every day and was sold out by the end of the day, making you wait until tomorrow.

【材料】（可製作18個砵仔糕 ）

• 中國舊籼米 Indica Rice or Long Grain Rice  200 g
• 泡米清水 Water for Soaking Rice 200 g
• 增城蔗片糖 Brown Sugar Block  100 g
• 沖繩黑糖 Black Sugar from Okinawa 20 g
• 煮糖清水 Water for Dissolving Sugar 260 ml
• 紅豆 Red Adzuki Bean 50 g

秈米／籼米亦稱絲苗米（港澳）或在來米（台灣）

蜜漬紅豆 https://www.beanpanda.com/144459

【Steam♦Instructions】

❶On the day before cooking, measure the required weight of rice, add an equal weight of clean water, and place it in the refrigerator to chill overnight, allowing the rice grains to fully absorb the moisture and expand.

❷ Add hot water to the pot, arrange the pudding cups on the steamer, cover, and steam over medium heat for 10 minutes.

❸ Take the soaked rice out of the refrigerator and blend it with the soaking water. First, blend at low speed for 30 seconds to break down the rice grains, then switch to the highest speed for 1 minute and 30 seconds until the mixture is smooth and fine, without any rice residue.

❹ To make syrup, place rock sugar and granulated sugar into a pot, add hot water, and heat over medium heat until the sugar is completely dissolved. Skim off any foam and impurities. The temperature of the syrup will also affect the texture of the cake batter. Once the syrup comes to a boil, transfer it to different containers, allowing it to cool by approximately 10°C each time, until it reaches a temperature between 80°C and 85°C.

❺ Strain the rice milk once, gently stirring while adding 80°C sugar water. This will create a thick, silky rice milk with strong flowability. Pour the mixture back into the mixing cup and scrape off any rice milk that has stuck to the walls. Filter it through a fine sieve twice, and before pouring it into the pudding bowls, ensure it is stirred evenly. The pudding bowls should be thoroughly heated, covered, and quickly filled with sweetened red beans, following the instructions in the video “Red Bean Filling.”

❻ Quickly pour in the rice milk, cover, and steam on low heat for 1 hour. My electric ceramic stove is set to 400W power.

❼ After steaming, a layer of moisture will form on the surface of the mold, separating the rice batter from the container. When the rice batter is poured into the warm mold, it solidifies quickly without the need for oiling. Once the cake is fully cooked, it will automatically detach. If it does not come off smoothly, it indicates that the bowl was not sufficiently preheated, the cake was not fully cooked, or the ratio of rice to water is incorrect.

❽ When the cake is heated, it expands, and once cooked through, a navel shape will form in the center. This slight indentation indicates that the rice batter has expanded during heating and then contracted upon cooling. By scoring a circle between the cake and the bowl wall, it can be easily unmolded. After refrigeration, it becomes harder, and the steaming time also affects the hardness. If the steaming time is insufficient, the uncooked cake will stick to the mold, and you can return it to extend the steaming time.

【Steam Oven♦Instructions】

❶ No matter what steaming device is used, the mold for carrying the bowl cake must be fully heated in advance.

❷ The steps for preparing rice milk are the same as above.

❸ Preheat to 100°C for 10 minutes. The steamer has a large volume, and the temperature dissipates quickly. When entering the steamer, the temperature must be set to 100°C. If entered at a low temperature of 60°C, the cake body cannot solidify immediately, leading to sedimentation and separation of water and starch. After stirring evenly, raising the temperature to 100°C can resolve this issue.

❹ Steam at **100°**C for 1 hour, the steam pressure in the steam oven is more uniform, and the belly button-shaped indentation is more pronounced.

【Tips】

• The sweetened red beans should be cooked until they crack slightly; otherwise, they will sink to the bottom of the bowl.
• Sugar syrup temperature ~100°C makes the rice paste hard and firm, while below 70°C results in a texture that is too soft and lacks bounce. At 55°C, no matter how long you steam it, it remains soft.
• If the rice cake cracks after steaming, the water to rice ratio needs to be adjusted again.
• If the surface is flat after steaming, it indicates that the temperature was not high enough when it was placed in the oven or the ratio of rice to water was incorrect.

粘米粉版本 https://www.beanpanda.com/67035

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